Coconut Ginger Macadamia Ice Cream Recipes

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GINGER ICE CREAM



Ginger Ice Cream image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs
Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

Steps:

  • In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
  • In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
  • Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
  • Chill the mixture over an ice water bath.
  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
  • Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
  • Preheat the oven to 350 degrees F.
  • In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
  • Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
  • Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

COCONUT GINGER MACADAMIA ICE CREAM



Coconut Ginger Macadamia Ice Cream image

This is an australian ice cream recipe taken off the Food Network for the Zaar World tour contest. Sorry but i don't know any Australian recipes by myself and don't think anyone can find kangaroo to grill outside of Austrtalia!!

Provided by Jessica K

Categories     Frozen Desserts

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup whole milk
2 cups heavy cream
3 tablespoons fresh ginger, grated
14 ounces coconut milk
15 ounces coconut cream
6 large egg yolks
1/2 cup sugar
1 pinch salt
2/3 cup candied ginger, cut in small cubes
2/3 cup macadamia nuts, pieces

Steps:

  • Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan.
  • In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon.
  • Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.

Nutrition Facts : Calories 1194.7, Fat 107.1, SaturatedFat 66.8, Cholesterol 483.8, Sodium 227.7, Carbohydrate 53.5, Fiber 6.7, Sugar 42.5, Protein 16

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